Gluten-Free Zucchini Fritters (EJET KOUSA)
 
Prep time
Cook time
Total time
 
These savory pancakes can be enjoyed hot, warm or room temperature. Serve for breakfast, as an appetizer or as part of a Maza Platter.
Serves: 4 as part of a Maza Platter or 2 as a meal
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 medium zucchini, grated (I used a food processor)
  • 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
  • 4 large eggs
  • 4 tablespoons gluten-free flour mix
  • ½ bunch fresh parsley, minced
  • Pinch of freshly ground black pepper
  • Olive oil, for frying
Directions
  1. Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
  2. Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
  3. Add enough oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
  4. Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
  5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
Notes
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Recipe by Jeanette's Healthy Living at http://jeanetteshealthyliving.com/gluten-free-zucchini-fritters/